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Wine Country Cioppino

  • Yield: 6 to 8 servings


  • 1/2 cup olive oil
  • 2 to 3 minced garlic cloves
  • 1 large minced onion
  • 1 cup chopped celery
  • 1 large finely diced carrot
  • 1 small chopped red bell pepper
  • 2 cans (28 ounces each) crushed tomatoes with puree
  • 3 bottles (8 ounces each) clam juice
  • 2 cups Zinfandel
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup chopped fresh parsley
  • 3 to 4 Dungeness crabs, cooked and cleaned
  • 2 pounds lingcod or rock cod fillets


  • Heat the oil in an 8-quart pot over medium-high heat. Add garlic, onion, celery, carrot and bell pepper. Cook, stirring occasionally, until vegetables are soft, 12 to 15 minutes. Add the tomatoes, clam juice, wine, and remaining dried spices. Bring to a boil; reduce heat, cover and simmer 1 hour. Add the parsley.
  • Meanwhile cut the crab bodies into quarters. Crack the legs and claws so the sauce will penetrate the meat. Cut the fish into bite-sized pieces. Add the crab to the pot and simmer for 20 minutes. Add the fish and simmer 10 more minutes. Serve warm along with grilled sourdough bread.